I'm taking a first crack at a recipe of (mostly) my own design. The idea was to take a dubbel, make it slightly darker, slightly more hoppy (American), and add a little christmas cheer. Let me know what you think.
Fermentables:
-6.6lb light pilsen liquid extract
-1lb dry light extract
-1lb Belgian Amber Candi Sugar
Specialty grains:
-.5lbs Caramunich
-.25lbs Cara-aroma
-.25lbs Belgian aromatic
-.25lbs C80
-.25lbs Carafa II
Hops:
-1oz Warrior 60min
-.5oz Simcoe 60min
-.5oz Simcoe 30min
-.5oz Amarillo 10min
-1oz Amarillo 0min
Other:
Ginger and Nutmeg after fermentation
Yeast:
2 pkgs. Wyeast Belgian Abbey II
Fermentables:
-6.6lb light pilsen liquid extract
-1lb dry light extract
-1lb Belgian Amber Candi Sugar
Specialty grains:
-.5lbs Caramunich
-.25lbs Cara-aroma
-.25lbs Belgian aromatic
-.25lbs C80
-.25lbs Carafa II
Hops:
-1oz Warrior 60min
-.5oz Simcoe 60min
-.5oz Simcoe 30min
-.5oz Amarillo 10min
-1oz Amarillo 0min
Other:
Ginger and Nutmeg after fermentation
Yeast:
2 pkgs. Wyeast Belgian Abbey II